HUU MUU THAWT (CHINESE PIG EARS)
Steps:
- Add pig ears, rock candy, thin soy sauce, celery, lemongrass, dark soy sauce, cilantro root, galangal, black pepper, bay leaves, pandanus, star anise, cinnamon, and salt to taste, to a medium stock pot with 3 cups of water. Quickly bring to boil then immediately to a simmer. Cook pig ears until soft 45 min to an hour, then transfer to cooling rack to dry out, discard stock.
- Once dried out snip pig ears into 1 inch strips with kitchen scissors.
- Heat oil to 325 degrees F in large saute pan. Deep fry until crispy about 3 min. Serve with sweet black vinegar as dipping sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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